Tag Archives: Kitchen

Pitta pizzas

Pitta breads make a quick and light pizza-style base which goes crispy in the oven. Topped with a selection of fresh vegetables, they make a filling, wholesome lunchtime snack. You can choose whichever vegetables you like best, such as artichokes or sweetcorn.

Pitta Pizza

Pitta Pizza

Preparation time 15 minutes
Cooking time 30 minutes
Calories per portion 293 Kcal
Fat per portion 8g
of which saturated 2.9g
Serves 4
Suitable for vegetarians + freezing

Wholemeal pitta breads 4
Tomato ketchup 8 tsp
Garlic 1 clove, peeled and crushed, optional
Red or green pepper 1, quartered, deseeded and thinly sliced
Button mushrooms 110g (4oz), wiped and finely sliced
Spring onions 4, trimmed and finely sliced
Low fat Mozzarella 125g pack, drained
Tomatoes 4, chopped or sliced
Basil leaves about 20

1 Preheat the oven to 200°C/400°F/Gas 6. Split the pitta breads in half and put them on two heavy baking sheets. Spread each half with a teaspoon of ketchup and add a little garlic, if using, and divide the pepper, mushrooms and spring onions between them.

2 Season to taste and top with chunks of torn Mozzarella, then pieces of tomato and half the basil leaves, torn.

3 Cook for 20–23 minutes, changing the trays round in the oven half way through cooking. Serve two ‘pizzas’ per person garnished with basil and accompanied by lots of green salad.

Cook’s tip
If you do not have pitta breads then try this recipe using a wholewheat French stick, halved. It may take less time to cook so check from time to time.

Cheese Flapjacks

Beware, as these are very moreish! They make an interesting, and healthier, alternative to the traditional sweet flapjack. Oats contain complex carbohydrates, which are released slowly to sustain energy levels and keep hunger pangs at bay.

Cheesy Flapjacks

Cheesy Flapjacks

Preparation time 20 minutes
Cooking time 25-30 minutes
Calories per flapjack 167 Kcal
Fat per flapjack 12g
of which saturated 4.7g
Makes 12 flapjacks
Suitable for vegetarians + freezing

Butter or margarine 50g (2oz)
Cashew nuts 50g (2oz)
Macadamia nuts 25g (1oz), halved
Carrot 1 large, peeled and grated
Double Gloucester cheese 110g (4oz), grated
Porridge oats 150g (5oz)
Dried mixed herbs ½ tsp
Egg 1, beaten

1 Preheat the oven to 180°C/350°F/Gas 4. Melt the butter in the microwave or a saucepan. Remove from the heat and then add the nuts, carrot, cheese, oats, herbs and egg. Mix well.

2 Grease a 20cm (8in) round pie tin. Spoon the mixture into the tin and press down well. Bake for 25–30 minutes, until golden brown. Leave in the tin to cool and then cut into 12 wedges. Serve cold as a snack.

Cook’s tip
These are great to make and keep in an airtight container in the cupboard. If anyone in the family fancies a savoury snack, they are the perfect healthy alternative to crisps.

Chestnut Soup

A gorgeous chestnut soup – perfect for warming you up after a wintry stroll and for using up that surfeit of chestnuts.

Chestnut Soup

Chestnut Soup

Serves 4
Time 45 mins
279 calories per portion
7G fat of which 2.6G is saturated
Suitable for vegetarians
Suitable for freezing

Butter 15g (½oz)
Onion 1 large, peeled and chopped
Frozen peeled chestnuts 500g packet
Vegetable stock 1 litre (1¾ pints)
Mixed dried herbs 1½ tsp
Single or double cream, chopped parsley and/or paprika to garnish, optional

1 Melt butter in a large saucepan, add onion and cook gently for 5 minutes until softened, taking care not to let it brown.

2 Add chestnuts, stock and herbs and bring up to boil. Reduce heat, cover and cook gently for 30 minutes, or until chestnuts are softened.

3 Allow soup to cool, then purée in a blender. Season to taste.

4 To serve, reheat and garnish with a swirl of double cream and a light sifting of paprika.

5 To freeze, pour into plastic containers when cold. Cover and freeze. Reheat gently from frozen when required.

Recipe taken from the 2010 Dairy Diary.

Honey Roast Parsnips

 

Christmas isn’t Christmas without roast parsnips. The honey in this recipe adds a little extra sweetness and turns the humble parsnip into something very special.

 

Honey Roast Parnips

Honey Roast Parsnips

Serves 4
Time 35 mins
Suitable for vegetarians

 

Olive oil 2 tbsp
Unsalted butter 50g (2oz)
Parsnips 900g (2lb), peeled and quartered lengthways
Clear honey 2 tbsp

1 Preheat the oven to 220°C/425°F/Gas 7. Heat oil and butter in a roasting tin on top of the stove. Add parsnips and fry until golden on all sides.

2 Place in the oven and roast for 20 minutes, turning occasionally.

3 Pour honey over roast parsnips and coat evenly. Season and return to the oven for 5 more minutes, or until tender.

Cook’s tip
Small or medium sized parsnips give the best flavour and texture.

A Dairy Diary recipe.

 

Calypso puddings

These delicious Calypso puddings from the 2010 Dairy Diary are refreshingly different with pineapple and mango as well as prunes and apricots. Perfect for Christmas Day.

Calypso puddings

Calypso puddings

Makes 8
Time 3½ hours
348 calories per serving
4g fat of which 0.9g is saturated
Suitable for vegetarians
Suitable for freezing

Soft, pitted Agen prunes 200g (7oz), roughly chopped
Lemon and orange 1 of each, grated zest and juice
White or dark rum 4 tbsp
Soft dark brown sugar 50g (2oz)
Eggs 3, beaten
Ready-to-eat dried apricots 110g (4oz), roughly chopped
Raisins and sultanas 150g (5oz) each
Freshly prepared mango and pineapple flesh 110g (4oz) of each, cut into 1cm (½in) cubes
Maraschino cherries 110g (4oz), drained and quartered
Wholemeal breadcrumbs 200g (7oz)
Pineapple slices 4, cut into wedges to serve, optional
Holly sprigs to decorate, optional

1 Grease 8 x 200ml (7fl oz) pudding moulds with butter and base line with baking paper. Cut 8 larger rounds from baking paper and foil for covering.

2 Put all ingredients except pineapple slices into a large bowl. Mix well, spoon into moulds and smooth tops. Place larger paper rounds on top and cover securely with foil.

3 Steam puddings for 2 hours and then for 45 minutes to reheat. When ready to serve, turn puddings out, decorate with holly sprigs and serve with pineapple slices, if using.

TIP
Puddings can be prepared 6-8 weeks before Christmas and then reheated on the day.

Recipe taken from the 2010 Dairy Diary.

Pastry power

It would seem that we are a nation of pastry lovers. As many businesses are struggling Greggs the bakers are flourishing and have seen an increase in sales of almost 4%, the BBC reported last week.

Indeed on a recent visit to the North-East I was astonished to see a branch on almost every corner and even rumours of a drive-thru Greggs!

Pastry-comfortPerhaps we all need a little comfort food to cheer us up in these recession-ridden days? Or maybe we as a nation enjoy cheap and convenient foods. Either way, I must admit, I love pastry as an occasional treat. It certainly does seem to be the perfect comfort food for these wet and windy November days (though maybe not so perfect for our waistlines – but everything in moderation, I say!)

One of my favourite pastry recipes comes from last year’s Clever Cooking for One or Two – Two cheese and onion tart. It tastes truly delicious and is a great storecupboard standby. I cooked it quite recently after a post-holiday power cut where I had to use up the contents of my freezer. With only a pack of defrosted puff pastry, some ready-grated cheese, sweetcorn and a solitary onion, it was the perfect recipe. I simply swapped the cherry tomatoes for sweetcorn and it tasted great. Crisis and wasted food averted!

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